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Gingersnaps Recipe

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This recipe for Gingersnaps, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Smith (1921-1983)
Added: Tuesday, April 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
4 cups sifted flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. cloves
2 tsp. ginger

Directions:
Directions:
Cream shortening and sugar together.
Beat in eggs and molasses.
Stir in sifted dry ingredients.
Roll into 1" balls.
Dip in sugar.
Place on baking sheet 2 inches apart.
Bake at 375 degrees for 15-18 minutes.

Number Of Servings:
Number Of Servings:
5 dozen cookies.
Preparation Time:
Preparation Time:
About two hours.
Personal Notes:
Personal Notes:
This recipe was submitted by Lynette Daniels, daughter of Kay Smith. Kay was thefirst wife of Elmer W. Smith.
Lynette loved the smell of these baking when she came home from school.

 

 

 

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